Cinnamon Sugar Challah

It's too long since I made challah and I finally found the right spot of time, except I also wanted cinnamon rolls. Indecision can breed innovation.  Here's my take on the combination of the two.

1/2 cup water & 1/2 cup milk (warm)
1 tbsp dry yeast
4 1/4 cups of flour
2 extra large eggs + 1 yolk
1/4 cup canola oil
1/4 cup of honey

1 tsp sugar
1 tsp salt
1 egg white, for egg wash

Filling

3/4 light brown sugar

1/4 cups softened butter

2 tbsp cinnamon 

Mix warm water/milk with the yeast (add a teaspoon of sugar), let stand until it starts to bubble. For fresh yeast, typically 10-15 minutes. Mix flour and salt, add in the yeast mix, oil, honey and beaten eggs. Knead to incorporate and create a smooth, consistent dough.

Let rise in a warm place for about 2 hours.

Roll out on top of an oiled parchment to about the length/width of your cookie sheet. Spread the butter on top evenly, and sprinkle with cinnamon sugar. Leave about a quarter inch along the sides to prevent cinnamon from spilling over. Roll the long side until you have the seam beneath the roll. With kitchen shears, start cutting half inch, into the roll, and positioning "leaves" to the left and to the right. You can get quite creative here. The shape was something I leaned on Pinterest at some point. 

 

Transfer the parchment onto the cookie sheet.  Mix your egg white with about 2 tablespoons of water, and brush your Challah.  Place into a preheated 350° oven. Bake for 30 to 35 minutes until Golden brown.

Remove from the oven, and let's sit on top of a cooling rack for about 20 minutes.